You may recall that I have previously complained about restaurant coffee in this column: Why is it that restaurants can serve crisp, fresh salads, nuanced sauces on perfectly cooked fish and meat, and scrumptious desserts, only to end the meal with a bitter, diluted cup of brown dishwater that is supposed to pass for coffee?
For the full article, check out the new issue of Wine Spectator, on newsstands July 27, 2010.
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